Posts Tagged “Paulina Meat Market”
Decades after my encounter with the dreadful tete de veau in Paris, FoodBeests du jour are raving about – and making – and eating veal cheeks. It’s not the same thing at all, but the recipe I used was too overwhelming for the delicate flavor and texture of the veal. Had this been Top Chef, I would have been told to Pack My Knives and Go.
Milano and Vienna are a mere 200 miles apart and both were, at one time, both part of the Austrian Empire. So it’s very little wonder that Italian Cotoletta ala Milanese (veal cutlet to the rest of us) is a very close relative of Austrian weinerschnitzel. The Italian name comes from the word costola, meaning rib.
